Total Time
30mins
Prep 10 mins
Cook 20 mins

This is very easy and the presentation is great for the Holidays.

Ingredients Nutrition

Directions

  1. In a large bowl beat together the sweet potato, eggs, milk, honey and butter until it is creamy.
  2. Combine the flour, baking powder, salt and cinnamon.
  3. Add dry ingredients to sweet potato mixture. Just mix until combined.
  4. Fill 12 well-greased muffin cups 2/3 full.
  5. Put a pecan half on top of each muffin.
  6. Bake at 400 degrees for 20 minutes.
Most Helpful

1 5

This didn't turn out like I thought they would. They came out as hard and dense as a brick. The flavor was savory - not sweet, which is why I think the previous reviewer added coconut and frosting. I would not make them again - they were extremely dense and heavy and didn't taste good.

4 5

I made these muffins a few days ago. They smelled just wonderful baking! Now I followed the recipe just as printed so I was surprised at the first taste. I thought they were rather bland...lacking something! I took steps to make them more tongue-worthy. 1. I sliced them into 1/4 inch rounds. 2. I coated them with a chocolate frosting. 3. I toasted some shredded sweeten coconut and sprinkled on top. They were a big hit! My youngest DGD (4) kept telling anybody who would listen that "GrannyMa made special little cakes..just for me." Well, thank you Mary, for making me a hit with the family.

5 5

Very Good! I served the muffins with cinnamon butter. Yummy! Nice way to use up a few leftover sweet potatoes.